Pearl Barley Soup with Vegetables and Fresh Herbs Recipe
Introduction
Pearl Barley Soup is a comforting and hearty dish that’s perfect for cool days. Packed with vegetables and tender pearl barley, this soup offers a satisfying texture and rich flavors that warm you from the inside out.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled and chopped into 1cm (0.4″) cubes
- 2 celery stems, chopped into 1cm (0.4″) cubes
- 2 small or 1 medium swede (rutabaga), peeled and chopped into 1cm (0.4″) cubes (~200g)
- 150g (5 oz) white mushrooms, cut into quarters (larger ones into 6 or 8 pieces)
- 2 garlic cloves, finely minced
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres/quarts vegetable stock
- 1 cup fresh parsley leaves
Instructions
- Step 1: Rinse the pearl barley in a colander under cold tap water. Allow it to drain for several minutes.
- Step 2: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, swede, mushrooms, and garlic all at once. Sauté for about 5 minutes, stirring regularly to soften the vegetables.
- Step 3: Add the thyme, coriander, fennel, bay leaves, salt, and pepper to the pot. Cook for another minute to toast the herbs and spices slightly.
- Step 4: Stir in the pearl barley and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 35 minutes. The barley should be tender with a slight chew, but not hard in the center.
- Step 5: Remove the pot from heat and stir in the fresh parsley leaves. Ladle the soup into bowls and serve warm.
- Step 6: To store leftovers, strain the soup or use a slotted spoon to separate the vegetables and barley from the broth. Store them separately in airtight containers to prevent the barley from absorbing all the liquid.
Tips & Variations
- Substitute swede with turnip or parsnip if you prefer a slightly different root vegetable flavor.
- Use fresh herbs when possible for the brightest taste, but dried herbs work well too.
- For a richer texture, stir in a splash of cream or coconut milk just before serving.
- To make the soup more filling, add cooked beans or lentils along with the barley.
Storage
Store the soup components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a little water or stock if the barley has absorbed too much liquid. This helps maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use hulled barley instead of pearl barley?
Hulled barley takes much longer to cook and has a chewier texture compared to pearl barley. It’s best to use pearl barley for this recipe to ensure it cooks properly within the 35 minutes.
Is this soup suitable for vegans?
Yes, this recipe is fully vegan as it uses vegetable stock and plant-based ingredients throughout. Make sure your vegetable stock is vegan-friendly if using store-bought.
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Pearl Barley Soup with Vegetables and Fresh Herbs Recipe
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A hearty and wholesome pearl barley soup packed with vegetables, fresh herbs, and spices. This comforting soup features tender pearl barley cooked with a medley of sautéed onion, carrot, celery, swede, mushrooms, and garlic in a flavorful vegetable stock, finished with fresh parsley for brightness.
Ingredients
Vegetables and Aromatics
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm (0.4″) cubes
- 2 celery stems, chopped into 1cm (0.4″) cubes
- 2 small or 1 medium swede (rutabaga), peeled, chopped into 1cm (0.4″) cubes (~200g)
- 150g (5 oz) white mushrooms, cut into quarters (larger ones cut into 6 or 8)
- 2 garlic cloves, finely minced
Herbs and Spices
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
Grains and Liquids
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres (1.85 quarts) vegetable stock
Finishing
- 1 cup fresh parsley leaves
- 2 tbsp extra virgin olive oil
Instructions
- Rinse Barley: Rinse the pearl barley thoroughly in a colander under cold tap water. Allow it to drain completely for several minutes to remove excess starch and impurities.
- Sauté Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the finely diced onion, chopped carrot, celery, swede, quartered mushrooms, and minced garlic all at once. Cook the vegetables while stirring regularly for about 5 minutes until they start to soften.
- Add Herbs and Spices: Mix in the fresh thyme (or dried), ground coriander, ground fennel, bay leaves, salt, and black pepper. Stir and cook the mixture for 1 minute to release the flavors of the spices and herbs.
- Cook Barley and Simmer: Add the rinsed pearl barley to the pot, then pour in the vegetable stock. Stir to combine everything evenly. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 35 minutes. The barley should be tender with a pleasant chew but without a hard center.
- Finish with Parsley: Stir fresh parsley leaves into the soup just before serving for a bright, fresh flavor. Ladle the soup into bowls and serve hot.
- Store Leftovers: To preserve texture, strain the soup and store the vegetables and barley separately from the broth. This prevents the barley from absorbing all the liquid and becoming overly thick.
Notes
- Use pearl barley specifically, not hulled barley, for optimal texture and cooking time.
- Swede is known as rutabaga in the US; both can be used interchangeably here.
- For best texture, do not overcook the barley as it should retain a slight chew.
- Separating solid ingredients from broth when storing helps maintain the soup’s consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: pearl barley soup, vegetarian soup, healthy soup, vegetable barley soup, comfort food, easy soup recipe, British cuisine
